Will Starr Bakes Bread

Will’s potato French bread, using a stand mixer and a dough hook

Note: This is my own recipe worked up from several others. It's a moist, chewy French bread with a medium hard crust. It keeps well for several days. We usually use one loaf and freeze the other.

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Ingredients:

2 medium potatoes

2 tablespoons active dry yeast

2 teaspoons salt

2 cups reserved potato cooking water

6 cups bread flour

1 teaspoon corn meal

1 egg white

I tablespoon water

Preheat oven to 375 degrees

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Peel and dice potatoes. Cook in water until very tender. Pour off cooking liquid and reserve 2 cups (Add plain water if needed to make two cups). Mash potatoes and then add the reserved two cups of liquid, and the salt. Using a whisk, whip mashed potatoes, salt, and potato water until well blended. Allow to cool to lukewarm. Stir in yeast, and pour in mixer bowl.

Add two cups of flour, one at a time and blend well with mixer beater.

Replace beater with dough hook. Add remaining 4 cups of flour, one cup at a time with mixer set on lower speeds to keep flour from coming out of the bowl. As added flour becomes moistened, increase speed.

After final cup is worked in, put mixer on medium speed and allow dough hook to work until mixture pulls the flour mixture off the sides and bottom of the bowl. (Be patient...it will happen!) Allow to work for about two more minutes on the dough hook.

When done, turn dough onto a lightly floured surface and knead a dozen times. Shape into a ball and place in a large, greased bowl, turning once to grease all sides. Cover and let rise until doubled in a warm place.

Punch dough down and divide in half. Let rest for ten minutes. Using a floured roller, roll each half into a large rectangle and then roll up from one of the long sides. Fold under slightly and seal the ends.

Grease a cooking sheet with shortening. Dust lightly with corn meal and place the two loaves on the sheet. Brush the tops with a mixture of one egg white and a tablespoon of water. With a sharp knife, cut three shallow, diagonal marks on the top of each loaf. Cover and allow to double in size - about 45 minutes.

Place loaves in oven and bake for 20 minutes. Take out and brush tops again with egg white mixture. Return to oven and bake an additional 15 minutes.

Remove from oven and allow to cool on racks.

Note:

Places like Sam’s Club sell bulk bread flour in 25 pound sacks for around $8, and they also sell bulk yeast for around $5, making a loaf of this bread cost around 50 cents.

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Someone asked me about cowboy skillet bread, so here it is:

1 cup of flour

1 Teaspoon of baking powder

1/4 Teaspoon salt

Water

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Combine dry ingredients and mix well. Add just enough water to form a stiff dough.

It can be cooked two ways:

1) Flatten dough into a circle. Brown slightly on both sides and then bake close to the campfire coals until it sounds hollow when tapped.

(Cowboys loved bacon, so they carried a side with them, slicing off what they wanted to eat. They saved the grease, and used it for things like this next method) :

2) Fry flattened dough in hot bacon grease until golden brown. Flip and fry remaining side the same way.

Comments

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sending

Author

WillStarr 3 years agofrom Phoenix, Arizona

Thank you, prasetio30 !

Author

WillStarr 3 years agofrom Phoenix, Arizona

Hi Phyllis,

I would really like to read about your dad and I would also be interested in your fry bread recipe, so I look forward to your article!

Author

WillStarr 3 years agofrom Phoenix, Arizona

Hi Coach, and thank you!

prasetio30 3 years agofrom malang-indonesia

Thanks for sharing the recipe. I like it. Take care and have a good day.

Phyllis Doyle Burns 3 years agofrom High desert of Nevada.

PS: Will, several years ago I wrote an article about my Dad based on his young cowboy days when he meandered throughout Montana, blazing trails. I will have to look that article up, spruce it up and make a hub about it. He had some cowboy recipes, too. Thanks for bringing up this memory, spurred by your cowboy bread.

Phyllis Doyle Burns 3 years agofrom High desert of Nevada.

Thanks to Peg and Audrey I am happy to have seen and read this hub, Will. I love bread and your potato bread sound wonderful. It is really amazing that last night I made some cowboy bread to go with supper. Of course I did not build a campfire to cook it, but I did cook it in my cast iron skillet and made it exactly the way you do -- it was so good. I often make fry bread, too. Great recipes, thanks for sharing.

Audrey Hunt 3 years agofrom Idyllwild Ca.

I'm back to smell and taste this delicious bread. Is there no end to your talents Will? Your photo is excellent!

Author

WillStarr 3 years agofrom Phoenix, Arizona

Thanks Peg! The dough hook on a powerful stand mixer takes all the hard work out of making bread. I also use this one to make one long loaf that I then hollow out a little for a super-sub sandwich.

Peg Cole 3 years agofrom Dallas, Texas

Now, this is one recipe I'm printing out and will definitely give it a try. I have a heavy duty Kitchen Aid mixer and a dough hook I've never put to use. We often buy French loaves at the store, but this looks wonderful. Your instructions are easy to understand and I have all the ingredients at hand. Cool!

Author

WillStarr 5 years agofrom Phoenix, Arizona

Thank you for commenting!

It's simple and easy. We sometimes split it lengthwise to make some super garlic toast, or a sub sandwich. Delicious!

ourforeverisnow 5 years agofrom Maine

wow that does look delicious and simple. Thank you so much for the suggestion!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Audrey!

I'll teach you to cook and you can teach me to sing!

Deal?

Audrey Hunt 6 years agofrom Idyllwild Ca.

Hey Will - you can bake bread for me anytime! This is a sumptious recipe. I can sing anything...but I can't bake a potatoe. I'm the only lady on the planet who has managed to burn water plus the pan. Sighhhhhh.

Author

WillStarr 6 years agofrom Phoenix, Arizona

That sounds like over-baking or too hot an oven. Maybe you should get an oven thermometer and check. Some ovens get far hotter than the dial indicates.

Kelly Umphenour 6 years agofrom St. Louis, MO

I got close last time I made yeast French bread - it looked beautiful - but it was like a brick! Haha!

Author

WillStarr 6 years agofrom Phoenix, Arizona

The potatoes make the bread moist, chewy, and very flavorful. I'm sure you will be pleased.

Kelly Umphenour 6 years agofrom St. Louis, MO

I love the smell and the taste of home made bread. Unfortunately any bread that has come out of my oven did not taste good! I have tried several recipes and mine never work out. I have heard that climate and things like humidity can affect bread a lot. Even using the bread machine - doesn't work out. I keep trying to find just the right recipe and I've never seen one using potatoes so I'm going to try this.

Barbara Bethard 6 years agofrom Tucson, Az

oh by!! come one yipee!!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Barb!

My son and daughter both live in Tucson and I lived there from 1982 to 1996. I'll send you an e-mail.

Kolaches were a favorite pastry back in Iowa, and my sister is an expert!

Barbara Bethard 6 years agofrom Tucson, Az

I sent the second loaf home with the adult in training yesterday Will and oh my its the best I have made in I cant say how long!

honestly!! so soft to work up and them dude it rose to the ceiling (ok maybe thats a tall tale)I did not have to call Ethel and Lucy to help :)

but the taste and the texture

I cannot say enough good about it

specially since with baby girl in culinary arts and she hated baking...she loves the line cooking and he ourmet fast and furious ugh I'd never make it cause well, I hat to touch raw met for one thing

anyway i stray

she got me realy scared the semester she took baking cause she said bread was hard cause its all chemistry!

and I flunked chem the first time...mainly cause I small fire in lab

so i laid off bread for a long time

nw you have given my confidence back :) and I am

THE BEST!!!!!

since you are just in phoenix come on down and we will make a batch!

half rolls, half cinnamon rolls whatcha say?

or no wait!!! WILL!! Koalchi!! APRICOT!! YUMMY!! MUCH LOVE TO YOU

babara b

Author

WillStarr 6 years agofrom Phoenix, Arizona

Thanks Pop!

breakfastpop 6 years ago

I don't understand how I missed this hub. But, better late than never. The bread looks amazing and the picture of it has my stomach begging me to get some! Up and useful.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi RNMSN!

I'm married to a lovely, RNBSN, and like you, I lived in Tucson for many years, and now Phoenix. I am originally from Iowa.

Barbara Bethard 6 years agofrom Tucson, Az

hello Will!! wish you'd make it rain from the Huachuchas to Prescott every day (or night) for 2 hours for weeks on end!!

this bread is just magic enough to do it too!!

I learned to make bread from Nell Kline in Bisbee..ole fashioned way/she said "the more you put in the better it'll be" and she was correct...but the older I get the more I love my dough hook :)

still love to knead a bit more than a dozen times...takes out a lot of frustration beating and throwing and rolling the dough don't it?

great hub!!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Glad you liked it Becky!

Becky 6 years ago

I tried this recipe and it is really good. The cowboy can cook.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi kittythedreamer!

Actually, with a sturdy stand mixer, equipped with a dough hook, it's very easy! Just follow the recipe. If you have questions, just e-mail me.

Nicole Canfield 6 years agofrom the Ether

WillStarr - That bread looks exquisite, my friend! Really beautiful and not easy to make! Voted up and awesome. I really want to try to make my own bread some day, but I just feel like I'd suck at it...any tips for an amateur?

A true Renaissance Man. I love it. Can't wait to try the recipe, I like potato bread, so thank you for sharing your recipe Will. I'm not sure my hips will be as grateful. ;)

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi lilyfly, and thank you!

Lillian K. Staats 6 years agofrom Wasilla, Alaska

Well, now I know why I like you so much! All good men bake, anyway. My dad did all the baking in the house, and the beans as well.... lovely hub! If I don't visit you often will, don't be dismayed, and be sure that when I have time, I most surely will, be well, be happy... lily

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi marcoujor,

It makes a great sandwich bread, and the best grilled cheese ever!

Maria Jordan 6 years agofrom Jeffersonville PA

Wow, this looks so yummy! I am passing to my hubby the cook, who will do it justice.

Nadine M AuCoin 6 years agofrom the Island of Cape Breton to the Eastern Shores near Halifax, NS

What a nice surprise!!! :) My fine Gentleman can bake, how nice for your super lucky wife--unless of course she has to clean up behind you...LOL

Will, I am a chef, a cook at a diner...I cannot bake anything besides caseroles and potatoes, SERIOUSLY, I swear. I think it is because following recipes I somehow get lost. For instance, you lost me at switching from blender to dough hook...what the heck is a dough hook? See what I mean? I am impossible when following recipes, and if the recipe maker/creatorisn't around to answer my dumb-a_ s questions I might as well throw in the towel... This recipe sounds absolutely yummy, but even though you have provided wonderful and exceptionally great instructions, me, Miss Maggi-May would somehow mess it up and have a ten pound loaf of weighted down something or other.....

Was pleasantly surprised to see this out of the ordinary Hub from you....Have fun, be happy, MM

Kathi 6 years agofrom Saugatuck Michigan

So kind of you to share your recipe Will, Love a man who can get in the kitchen and turn some dough! Hee!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi QudsiaP1,

That's why you are so beautiful...some guy will glady do it for you!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi attemptedhumour,

Men are the best cooks, you know! :-)

QudsiaP1 6 years ago

Okay, you can write and cook?

*ducks her head in shame.

I barely fry a decent egg.

attemptedhumour 6 years agofrom Australia

It sounds like a winner to me. I've got a wife and daughter to oust if i want to perform, but i do cook a meal now and again. Bread, now that's another story.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Dolores Monet,

I don't have a bread machine either, This just employs a stand mixer with a dough hook. You can also make it by hand, the old fashioned way.

Dolores Monet 6 years agofrom East Coast, United States

HI, Will - I love home made bread all year round and this recipe looks great. Think the recipe would work all right made the old fashioned way? I don't have a bread machine.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Dexter Yarbrough,

Actually, that's a stock photo! I'm baking bread today, so I'll take a picture and replace that one.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Movie Master,

I think you'll like it!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Dusty,

There's no potato taste...they just make it moist and chewy. They also make it stay that way longer. You can use them in any bread.

Dexter Yarbrough 6 years agofrom United States

Will, if your bread tastes as good as the picture looks, you should package and sell it! Great recipe! Happy Father's Day!

Movie Master 6 years agofrom United Kingdom

Hi WillStarr, never heard of potato bread before, really looking forward to giving this a go!

50 Caliber 6 years agofrom Arizona

Great recipes, Will, I never took a hankerin to tater bread but my try it. Bread here is an every day chore, dust

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Cardisa, and thank you,

Don't worry, more cowboy stuff is just over the horizon!

Carolee Samuda 6 years agofrom Jamaica

My God Will, you have done this like the pros getting all the measurements and the method down to a tee. WOW!

There one problem....well not really a problem, more like a secret....I have always liked the western life. All I know is from the movies and your writing of course. Now you have made me want to each cowboy food.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Thank you, Sally!

Truckstop Sally 6 years ago

I'm with Suziecat7, bread is my weakness. And both of your recipes look delicious. We have make-your-own pizza several times a month, and I use a semolina flour. The leftovers can be used for a few rolls. Thanks for sharing!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Steve,

You won't be disppointed!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi A.A. Zavala,

This makes very tasty bread and it's easy.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Radioguy, and thank you!

vietnamvet68 6 years agofrom New York State

Sound really good Will, I will have to try it sometime. Thanks for sharing your talent for cooking with us.

Augustine A Zavala 6 years agofrom Texas

WILLSTAR THE CHEF! I can taste this with cinnamon butter and mango ice tee. I LOVE BREAD!

Radioguy 6 years agofrom Maine

Sounds great and easy! I might try a small slice toasted!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi always exploring,

Let me know how it turns out!

Ruby Jean Fuller 6 years agofrom Southern Illinois

Will, I'm amazed. Not only do you write great stories, you make bread. I love yeast bread, never tried potato bread, but will. Thank you.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Amy Becherer,

Cowboys carried their kitchen with them, and it was usually just a cast iron, all purpose skillet and a coffee pot.

Amy Becherer 6 years agofrom St. Louis, MO

That is very interesting, Will. In fact, my ex, the great chef, uses cast iron to this day! Cornbread in a cast iron skillet can't be beat.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Austinstar!

This recipe was developed for use with a stand mixer and a dough hook, for lazy people like me. There's very little work involved.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi b. Malin, and thank you!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Amy Becherer,

All cowboys had to be able to cook, but a good cook was a great asset. Their bread was usually made in the cast iron skillet they all carried.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Guanta, and thanks for the comment!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi drbj, and thanks for the humor!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi amillar, and thank you!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi thougtforce!

It's an easy bread to make, and very forgiving, so have at it!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi suziecat7!

I know you're a seafood expert, and there's nothing like the combined aroma of fresh baked bread and seafood cooking. Anyone who has ever been on San Francisco' Fisherman's Wharf can attest to that.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Ginn Navarre!

You should publish your Cajun grandmere's recipe! I know I'd try it!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi The Frog Prince,

Try it...I'm sure you'll like it.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi thebluestar,

A good camp cook was treasured and respected by the hands. He was usually an older man who was once one of them, so he was highly respected.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Bob,

Have no fear...cowboys carried needle and thread and knew how to use them! They either mended their own clothes or wore them torn, because there were no mommas around. All of them could cook out of necessity, although it was usually 'rough grub'.

Lela 6 years agofrom Somewhere in the universe

Now Will, if you could only make it rain in Texas, I would consider you a double genius!

Love bread and my belly shows it. Maybe you should sell this bread on Etsy so those of us that don't bake can order some!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Jason Matthews, and thank you!

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Just Ask Susan!

The smell of bread baking makes a house a home.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Francesca27,

Let me know how it turns out in your brick oven!

b. Malin 6 years ago

Who knew, such a Man of Many, Many, Talents, A Writer for one, and now a Bread Maker! Sounds Mmm, Mmm Good WillStarr.

Author

WillStarr 6 years agofrom Phoenix, Arizona

Hi Pollyannalana,

The potatoes add moisture and flavor, plus they help the loaf stay fresh longer.

Amy Becherer 6 years agofrom St. Louis, MO

It follows, Will, that a cowboy has got to be able to feed himself. This recipe is a little complicated for out on the range, but I bet you make a mean cup of joe, too! Reminds me of one of the things I miss about my ex, he was a hell of a chef. Love the illustration, but it makes me hungry. Don't have the inclination to bake, but I may have to hit the trail in finding a dude that does!

Guanta 6 years agofrom New York City

This sounds great! Thank you.

drbj and sherry 6 years agofrom south Florida

It was high noon in Dry Gulch

And I faced Will Starr with dread.

Oh, oh, he's going for his holster

And pulling out a large French bread!

amillar 6 years agofrom Scotland, UK

Nice one Will I love home baked bread.

Christina Lornemark 6 years agofrom Sweden

Potato french bread sounds so delicious and I like bread with a little hard crust. I really must try this. Since I am not so good at baking I appreciate the description.

Tina

suziecat7 6 years agofrom Asheville, NC

My food weakness is bread. I'm hungry.

Ginn Navarre 6 years ago

Every evening--I have a big hunk of this bread with a big glass of cold milk.

Growing up in Tempe and living in what is now (Hooters)my Cajun grandmere baked this crusty bread and only added a little corn meal. Cajun "couche-couche." It is a habit that I can not break.

P.S. They lived to be 99---hum I wonder????

The Frog Prince 6 years agofrom Arlington, TX

Will - I didn't know you baked. LOL

Looks good and thanks for the recipe.

The Frog

quester.ltd 6 years ago

made it this am - great bread - great hub - congratulations on many talents.

q

Annette Donaldson 6 years agofrom Northern Ireland

Well well, Mr Starr you amaze me. A man who can cook, you sure would be handy at a camp site. A beautiful meal, an exciting short story and all under the moonlight. You never stop twinkling. x

diogenes 6 years agofrom UK and Mexico

I am no cook, but I can recognise a well written and easy to follow article.

But no further, Will. You'll loose credibility if you tell us you know how to knit and sew and make your own clothes!

Up Up Up Bob

Jason Matthews 6 years agofrom North Carolina

Very cool! great hub...useful...especially with my appetite!

Susan Zutautas 6 years agofrom Ontario, Canada

This looks great and I have bookmarked it and will try to make it as soon as the weather cools off a bit up here.

Francesca27 6 years agofrom Hub Page

Good recipe and original also. Thanks, will have to try it in my outdoor Brick Oven.

Pollyannalana 6 years agofrom US

You know, I am going to make this! I have been hearing about potato bread for at least a year now and I love warm bread from the oven,,,and cake..and pies, my husband gets so mad but I like oven things still warm not cold from the fridge. Thank you! I had five brothers and they all could cook in their teens! And iron..I guess Mom got tired, lol..but it always did shock me, and it might be the only good thing I can say about them, lol. They were what my grandpa called hellions.